Strawberry Shortcake Sheet Cake

Strawberry shortcake sheet cake is one of those desserts that makes everyone at the table go quiet for a second and then immediately ask for seconds. I first threw this together for Isabella’s end-of-year school party, and honestly, I wasn’t expecting the reaction it got. Parents were asking me for the recipe before the kids even finished their slices. Henry said it reminded him of the strawberry cake his grandmother used to make, and that’s pretty much the highest compliment in our house.

This easy strawberry shortcake cake starts with a simple box cake mix (no shame in that game, trust me), gets an extra-moist boost from vanilla pudding mix and sour cream, and then gets topped with the creamiest strawberry sheet cake with cream cheese frosting layer you’ve ever tasted. Pile on fresh strawberries right before serving, and you’ve got a fresh strawberry shortcake dessert that looks like it came from a bakery. If you love fruity desserts, you’ll also want to check out my Easy Strawberry Brownies Recipe.

Why You Will Love This Recipe

• Super simple uses a box cake mix and instant pudding, so you’re not measuring a million things
• Feeds a crowd one sheet pan gives you plenty of slices for parties, potlucks, or big family dinners
• Light and fluffy texture thanks to the sour cream and egg whites combo
• No-bake topping the cream cheese whipped layer comes together in minutes with zero oven time
• Fresh and fruity those juicy strawberries on top make every bite taste like summer
• Make-ahead friendly bake the cake a day before and add berries right when you’re ready to serve

Ingredients You Need For Strawberry Shortcake Sheet Cake

For the cake:

• 15.25 ounces white cake mix (1 package I used Pillsbury)
• 3.4 ounces instant vanilla pudding mix (1 box)
• 1 cup sour cream
• 1 cup milk (I used 1%)
• ¼ cup vegetable oil
• 1 teaspoon vanilla extract
• 3 egg whites

Substitution note: You can swap the sour cream for plain Greek yogurt if that’s what you have on hand. The cake will still come out moist and tender.

For the whipped cream cheese layer:

• 8 ounces cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla
• 8 ounces Cool Whip, thawed
• 3 cups fresh strawberries, diced

Substitution note: If you don’t have Cool Whip, you can whip 1½ cups of heavy cream with 2 tablespoons of sugar until stiff peaks form. It works just as well.

How To Make This Easy Strawberry Shortcake Cake

1. Preheat your oven to 350°F. Spray a large jelly roll pan (15 x 10 x 1) with non-stick cooking spray. You can also grease and flour if you prefer that method.
2. Mix the batter. In a large bowl, combine the cake mix, pudding mix, sour cream, milk, oil, vanilla, and egg whites. Beat for about two minutes with an electric mixer until the batter is smooth and lump-free. (The pudding mix is the secret here it keeps the cake incredibly moist even after cooling.)
3. Bake. Pour the batter into your prepared pan and bake for 12–15 minutes, or until the cake springs back when you lightly touch the center. Don’t overbake this one a slightly underdone center is better than a dry cake. Remove from the oven and let it cool completely.
4. Make the cream cheese topping. Beat together the softened cream cheese, powdered sugar, and vanilla until smooth. Then fold in the Cool Whip and stir until everything is combined.
5. Spread and chill. Spread the cream cheese mixture over the cooled cake in an even layer. Pop it in the fridge for about 30 minutes so the topping firms up a bit.
6. Add strawberries and serve. Top with diced fresh strawberries, slice, and enjoy

Storage and Reheating

Cover the cake tightly with plastic wrap or transfer slices to an airtight container. It keeps well in the refrigerator for up to 3 days.

Because of the cream cheese layer, this cake needs to stay cold. Don’t leave it out at room temperature for more than 2 hours. The flavors actually get better after sitting overnight, so leftovers (if you have any) are a real treat.

This cake doesn’t freeze well with the topping already on it. But you CAN freeze the plain baked cake layer for up to 2 months, then thaw and add the cream cheese layer and berries when you’re ready.

Strawberry Shortcake Sheet Cake Frequently Asked Questions

Time To Bake This Strawberry Shortcake Sheet Cake

This strawberry shortcake sheet cake is the kind of recipe I come back to over and over. It’s simple, it feeds a crowd, and it never fails to impress. Noah literally asks for it by name now “the strawberry cake with the fluffy stuff on top.” And honestly, I can’t argue with that description.

Give this one a try for your next potluck, birthday party, or just because it’s Tuesday and you deserve cake. I’d love to hear how it turns out for you! Drop a comment below, and be sure to tag me on Instagram @easydelightrecipes so I can see your version.

Don’t forget to save this recipe to Pinterest so you can find it when the craving hits

Recipes You May Like

• Heart Shaped Brownies Recipe perfect for when you want another crowd-pleasing dessert that’s just as easy
• Easy Red Velvet Cheesecake Brownies if you love the cream cheese topping on this cake, you’ll be obsessed with these
• Italian Love Cake Recipe another layered cake that starts with a box mix and tastes anything but basic

Happy baking

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